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Korean Fried Chicken Bites
50 minServes 4Nutri-Score D€€
D
50 min
50 minKorean Fried Chicken Bites
what you need
Ingredients
boneless chicken thigh (cut into bite-sized pieces)Meat600 g
saltSpices5 g
black pepper (ground)Spices2 g
ginger (grated)Produce10 g
garlic (grated)Produce3 pieces
soy saucePantry15 ml
cornstarchPantry100 g
all-purpose flourGrains60 g- neutral oil (for deep frying)Pantry1 litre
- gochujangPantry45 g
honeyPantry40 g- brown sugarPantry25 g
- rice vinegarPantry15 ml
- sesame oilPantry10 ml
sesame seeds (toasted)Nuts & seeds10 g
spring onion (thinly sliced)Produce2 pieces
per serving
Nutrition
573kcal
- Carbs
- 44 g
- Proteins
- 26 g
- Fat
- 33 g
what you’ll use
Tools
Mixing bowl ×2
Deep fryer
Saucepan
Slotted spoon- Cooling rack
step by step
Method
- Step 1
Marinate the chicken
- Cut the chicken thigh into bite-sized pieces and place in a bowl.
- Season with salt, black pepper, grated ginger, grated garlic and soy sauce.
- Mix well and let rest so the flavours absorb.
- Step 2
Make the coating
- Combine the cornstarch and all-purpose flour in a bowl.
- Coat each chicken piece thoroughly, pressing so the coating sticks.
- Step 3
Fry the chicken
- Heat the oil to about 170 °C.
- Fry the chicken in batches until pale and cooked through, then lift out.
- Raise the oil to about 190 °C and fry a second time until deep golden and very crispy.
- Drain on a cooling rack.
- Step 4
Make the sauce
- In a saucepan, combine the gochujang, honey, brown sugar, rice vinegar and sesame oil.
- Warm over low heat, stirring, until smooth and glossy.
- Step 5
Coat and serve
- Toss the fried chicken bites in the warm sauce until evenly glazed.
- Sprinkle with toasted sesame seeds and sliced spring onion.
- Serve immediately while crispy.